Greek Scrambled Eggs Well, that’s what I call them. I make no claim that they have any real connection to Greek cuisine, but they are tasty.
Olive Tapenade This is great with a variety of egg dishes, on sandwiches, bread, etc. You can experiment with how finely to chop the ingredients. I prefer them to be somewhat coarse. Sun-dried tomatoes have huge variability, and can make … Continue reading
Salsa Rojo This is a simple recipe that has a rich chili flavor. The recipe calls for canned chilies only because it is difficult to get good tomatoes most of the year. If you can get truly good, ripe tomatoes, … Continue reading
Salsa Verde (Italian style) This Salsa Verde is a nouveau Italian Salsa Verde where lemon is substituted for the traditional vinegar and walnuts for anchovies. It was inspired by Deborah Madison’s recipe of the same name in her cookbook “The … Continue reading
Southwestern Egg Casserole Like a frittata, but better! Loads of veggies and flavor. We generally serve this with Salsa Rojas, Salsa Verde, or both!